Marinated Zucchini and Chickpea Salad Featured

Authors: Fatfree Vegan Blog

HTTP/1.1 200 OK Date: Tue, 23 Jul 2013 04:12:18 GMT Server: Apache X-Pingback: Link: ; rel=shortlink Vary: Accept-Encoding Cache-Control: max-age=172800 Expires: Thu, 25 Jul 2013 04:12:18 GMT Transfer-Encoding: chunked Content-Type: text/html; charset=UTF-8 Marinated Zucchini and Chickpea Salad Recipe | recipe from FatFree Vegan Kitchen

by Susan Voisin on July 11, 2013

Marinated Zucchini and Chickpea Salad

This summer I may have to start a new blog, one devoted to one-pot meals that require little to no cooking. Because I’m just not feeling it–the desire to cook, that is. I still have the desire to eat, of course, but even that has been slightly withered by the crushing heat and humidity of Mississippi summer. So there have been a lot of salad days (and nights) lately. I’m practically living off my Spicy Apple-Walnut Salad!

But with the arrival of zucchini and yellow squash season, I decided get away from the lettuce and kale and other leafy greens and base a salad on summer’s most abundant vegetable:

Zucchini Squash

Um, I’m not exactly sure what kind of squash this is, but I’ve decided to call it a squashini. [Update: Thanks to everyone who wrote to inform me that these are Zephyr squash.] I found it at the farmers’ market and just couldn’t resist its two-toned color, as though someone had taken a yellow squash and dipped its lower half in green food coloring. I combined one of these mystery squash with three small zucchinis to make up the pound of summer squash I used in this recipe.

Marinated Zucchini and Chickpea Salad

Lately I prefer my summer squash uncooked; when it’s shredded or spiralized, it becomes tender and noodlelike, but when it’s sliced, it’s tender yet also keeps its “snap.” So I sliced the squash for this tangy salad, which is so ridiculously easy, especially if you use canned chickpeas, that you can have it ready in 15 minutes. The only catch is that it really tastes best after it’s had a chance for chill for at least 24 hours. The acid in the lemon juice and vinegar works on the zucchini to slightly soften it without cooking. But if you just can’t wait, you can eat the salad after 6 hours; the perfectionist in me just wants you to enjoy it as much as possible.

Marinated Zucchini and Chickpea Salad

Before I get to the recipe, let me show you the top of the cute refrigerator dish in the background of the photos. One of my hobbies is looking for bargains on vintage or unusual dishes; a vacation just isn’t complete for me without a visit to the local antique or thrift store. I was in Ruston, Louisiana, last spring break when I saw this adorable refrigerator dish with asparagus, tomatoes, and corn embossed on the lid, and being the veggie-lover I am, I had to have it. Unfortunately, it only holds about half of the salad that this recipe makes, so it was really only useful for storing the leftovers–and taking these photos. 


This post contains Amazon affiliate links. When you buy something through them, I receive a commission that helps keep me bloggin’. Thanks for your purchase!

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